What’s in your salad dressing?
I hope everyone is having a fab week.
As you know I love being outdoors but this weather makes it such a pleasure to be outside taking sessions and topping up the vitamin d levels.
As soon as the weather warms up most of us reach for the salad bowl and when you are trying to be virtuous the obvious choice is to use a fat free salad dressing. Well next time you pick one up check out the ingredient list it goes like this . . .
WATER, VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, CONTAINS LESS THAN 2% OFPARMESAN CHEESE* (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), GARLIC, ONION JUICE, WHEY, PHOSPHORIC ACID, XANTHAN GUM, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA AS PRESERVATIVES, YEAST EXTRACT, SPICE, RED BELL PEPPERS*, LEMON JUICE CONCENTRATE, GARLIC*, BUTTERMILK*, CARAMEL COLOR, SODIUM PHOSPHATE, ENZYMES, OLEORESIN PAPRIKA. *DRIED.
High fructose corn syrup is a particularly harmful form of sugar and really do you need all those additives in your body? I have just made the easiest salad dressing ever, just make it in an empty jam jar and keep it in the fridge, yes it has lots of olive oil which is calorific but you only drizzle a small portion over your salad and it contains “good” fats. Additionally, Vitamins A, D, E, and K (ADEK for short) are absorbed in the intestinal tract with the help of fat molecules. Which means that having a fat free salad dressing will actually decrease the bioavailability of these nutrients as you munch on your salad. There is a tiny bit of sugar in the recipe which is needed to emulsify the dressing but this is negligible.